This savory chutney showcases rhubarb’s natural acidity. A great accompaniment to a pork roast, chicken, or oily fish like salmon, it works equally well on a cheese board.
When rhubarb is in season in early spring, make the most of its tart flavor with this spicy, pale pink cocktail. It’s easy to scale up, making it perfect for…
This dessert is called a fool because, well, almost anyone can make it. Just combine the stewed fruit with freshly whipped cream.
In the Middle East, tamarind, a tangy fruit that grows in abundance there, is often paired with lentils. Rhubarb adds similar bright, sour notes to this fragrant soup. A generous…
A fool is an old-fashioned English dessert, but it never goes out of style because it’s simple, delicious, and beautiful. Plus, any fool can make it since it’s only a…
This is a lovely condiment for grilled pork loin or roasted chicken.
Strawberries and rhubarb are a classic spring combination. The rhubarb is only lightly sweetened, so it balances the sugary meringue.
This compote is a stunning combination of flavors and colors. Serve it chilled with cookies, or warm over vanilla ice cream.
Cooking time will vary depending on how much juice the rhubarb releases. Keep a close eye on the mixture as it simmers. For more tips on canning the jam, watch…
This silky vanilla-flavored Italian custard, which uses buttermilk for a slightly tangy flavor, is the perfect companion to a sweet and tart rhubarb and strawberry compote. The compote, in turn,…
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